Despite working with meat as a profession, I am beginning to enjoy vegan meals more and more often. Plant-based dishes are super trendy. These kale crisps are terribly moreish and like the generic potato chip, leave the seasoning all over your fingers for licking. The nutritional yeast mimics the cheesiness - ooh, and does it … Continue reading Hot ‘n Cheesy Kale Crisps
I have wanted to try my hand at making croissants for quite some time now. As a pastry amateur, I always consult recipes from the trusty pro’s in order to limit error. I must say, for a first attempt, I am pretty happy at how these turned out. I managed to achieve the layering required … Continue reading Croissants & Ripped Jeans
Winner winner chicken dinner. A roast chook was always scheduled for our Monday night supper during the school term. What I love most about a roast chicken is the crispy salty skin that renders during roasting. Fresh herbs, lemon zest, garlic and plenty butter give this recipe all the charm and homely comfort that a … Continue reading Lemon & Herb Roast Chook
In keeping with the spirit of Wimbledon, I decided to whip up some old school treats for the men’s final this afternoon. A Victoria sponge with plenty fresh strawberries and clouds of fresh cream featured as my centrepiece bake. Cucumber sandwiches, caprese seed loaf morsels, passion fruit scones and coconut lamingtons attended as other traditional … Continue reading Wimbledon Tea Party
A warm bran muffin with strawberry jam and cheese is early morning comfort in it’s purest form. I make these in large batches for my family; they go a long way after the post-oven enjoyment. They keep for a good few days in the fridge and make for the perfect on-campus/office snack. Once cold, freeze … Continue reading Bran Muffins with Apple & Granola
Focaccia was the first bread that I attempted to make as a little girl. The single prove and thin height made for a quick and easy before dinner bake. Focaccia was then and still is a forgiving loaf…where irregular shape adds to its character and gives it rustic charm. I always used to save my … Continue reading Olive & Rosemary Focaccia
Diddling the daddle on a little crunchy popcorn takes me back to days of primary school lunch boxes. Making it at home adds the sophisticated caramel bitterness. Paired with the salt, you’ll be licking your fingers and going back for more – over and over again. Happy munching. You’ll need: 100g popcorn kernels 1 tbsp … Continue reading Salted Caramel Popcorn
If any of you didn’t know, Karoo lamb received a regionalised title earlier this year – which means that Lamb from the Karoo region of South Africa (like Champagne from the valley of Champagne, France) can now be exclusively dubbed as ‘Karoo Lamb’ on local and international shelves. The herby meat flavour is celebrated through … Continue reading Karoo Lamb Chops with Sage
Galoobrious 